Nutrition and Recipe Collection 25% of your final grade Students will be asked to create a recipe collection using a variety of traditional & culturally diverse recipes. Choose recipes that have been made in your family from previous generations or perhaps a family favorite that brings you together. When choosing recipes from backgrounds other than your own, choose ones that perhaps you learned about from a friend, classmate, or a restaurant you have been to in the past. Avoid stereotyping certain cultures and when explaining WHY you chose the recipe you did provide a few sentences on the traditional or cultural meaning behind why you chose the recipe you did. Each student will submit 5 recipes in a “cookbook” style submission via PowerPoint. Each recipe will include the following: – Recipe title with a list of ingredients and step by step instructions on how to prepare – A few sentences on why you chose this dish: traditional from your own background/family or perhaps from another culture (shared by a friend, restaurant/ previous experience) – Photos – How can children be involved in this preparation? Point out where the child can assist – ex gathering ingredients, sorting, safely preparing food, timing of cooking etc. – Explain in one to two sentences why the recipe you chose would fit in our licensing guidelines for nutrition in child care/how does it align with our Canada’s food guide ca/en/and”>https://food-guide.canada.ca/en/and or the Eating Well with Canada’s Food Guide for First Nations, Inuit & Metis
Please use the following guide to complete your Nutrition and Recipe Collection:
1. Students will individually choose their 5 recipes to create a PowerPoint presentation titled “Nutrition and Recipe Collection.” Students should include visuals such as photos/recipe cards/examples of ingredients within their cookbook presentation. Please remember to include tips on how the child(ren) can be involved in the preparation of the dish. The dish itself does not have to be simple, remember children are competent and capable. This part of the assignment is essential as well as the points above. .
2. We will have time to meet in small groups “breakout rooms” as per our weekly topical (week to meet up is subject to change) to discuss ideas for recipes to add to the cookbook. This is a great time to have the recipe made to show your classmates similar to a “virtual potluck”. Not mandatory but fun. You can share recipes but this is NOT a group assignment. It is a chance to share our personal relationships/stories about food important to our family or ourselves. Each student should choose one recipe to share with their group. Please note: the idea is to have a variety of recipes to share stories/lived experiences. .
3. Students will submit their Nutrition and Recipe Collection on BlackBoard via Safe Assign on the posted due date.
. Rubric: Each Recipe will be marked out of 5 (5×5= 25 marks) 2 marks for sharing how the recipe is aligned with one of the food guides listed above. 1 marks for discussion on meaning behind chosen recipe (tradition/family/culture) 1 mark for child friendly tips and suggestions 1 marks for written instructions and directions ** free of spelling/grammatical errors, use of references where necessary for photos/recipes if taken from a book or website, visual appeal
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